Breakfast

Turkish Eggs

Poached eggs served over yogurt with spices

15

min

Meal benefits

Provides essential vitamins and minerals, including vitamin B12, vitamin D, selenium, and choline, which are vital for brain function, bone health, and energy metabolism.

Contains probiotics, which are beneficial bacteria to help aid in digestion and maintain a healthy gut.

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

325

Protein

21

g

Fats

17

g

Carbs

22

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

2

large eggs

50

g

Greek yogurt

5

mL

olive oil

2.5

mL

white vinegar

1

clove garlic, minced

0.5

tsp

paprika

2

Slices sourdough bread

Instructions

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Prepare Poached Eggs

Fill a small saucepan with water and bring it to a gentle simmer over medium heat. Add white vinegar to the simmering water and create a whirlpool with a spoon. Carefully slide the cracked eggs into the swirling water. Poach for 3-4 minutes until whites are set but yolks are still runny.

_{Step 2/4}

Make Garlic Yogurt

Mix Greek yogurt with minced garlic in a small bowl. Season with salt to taste.

_{Step 3/4}

Plate Eggs

Spread the garlic yogurt mixture onto a serving plate. Place the poached eggs on top of the yogurt.

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Garnish and Serve

Drizzle olive oil over the eggs, sprinkle with paprika, and garnish with fresh parsley or dill if desired. Serve immediately, with toasted sourdough bread on the side.